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Kalamata Olive Bread With Oregano

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“My loaf pan is 9X5 and the recipe asks for 8x4, so instead I baked this in two mini-loaf pans. This is very moist and flavorful bread! From Cooking Light - January 2009.”
READY IN:
1hr 8mins
SERVES:
12
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.
  3. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture.
  4. Combine buttermilk, butter, and egg whites, stirring with a whisk.
  5. Add buttermilk mixture to flour mixture, stirring just until moist.
  6. Fold in onion, olives, and oregano.
  7. Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool 10 minutes in pan on a wire rack; remove from pan.
  9. Cool completely on wire rack.

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